Late to thread...........great job MD! That looks great. We actually ordered out soup and pizza tonight. My wife got French Onion and I got a Veggie. Your pics look great...would love to slurp a complimentary taste, but it looks like you have this dish under good control

MeridianDogMississippi St. FanHome on the rangeMember since Nov 20106279 posts

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re: French Onion Soup for a Wet Sunday Night (with pictures) edited 1/14(Posted by MeridianDog on 1/14/13 at 6:51 am to LouisianaLady)

Lots of people don't like the level of onion you get in French Onion Soup. We actually make ours a little thicker than most because we like the onions. I don't see why you couldn't filter out some/most/all of the onions and have a heavier broth based soup. Or you could just dump your onions in my bowl.

re: French Onion Soup for a Wet Sunday Night (with pictures) edited 1/14(Posted by CITWTT on 1/14/13 at 7:32 am to MeridianDog)

Next time just caramelize the hell out of the onions. It will deliver the necessary color better than KB, and also gives a flavor that is unmatchable. It takes time a la a roux, about 30 or so minutes, just butter and onions slowly sweating.

re: French Onion Soup for a Wet Sunday Night (with pictures) edited 1/14(Posted by Zach on 1/14/13 at 12:06 pm to MeridianDog)

Looks good. I make mine differently in one respect. I use the Alton Brown method. Instead of sauteing to the light tan color in your pic I burn the hell out of it for an hour until it gets dark and carmelized. Therefore no need for Kitchen Bouquet and the flavor is more intense.

I made a big pot 3 weeks ago and just took out a batch from the freezer to thaw. Will have it tomorrow.

re: French Onion Soup for a Wet Sunday Night (with pictures) edited 1/14(Posted by Gris Gris on 1/14/13 at 1:20 pm to MeridianDog)

Love French onion soup and it's easy to make, but the onions take patience sort of like a roux. Take Zach's advice above.

quote:I make mine differently in one respect. I use the Alton Brown method. Instead of sauteing to the light tan color in your pic I burn the hell out of it for an hour until it gets dark and carmelized. Therefore no need for Kitchen Bouquet and the flavor is more intense.

Cook the onions until they are very rich in color. Takes a while, but rich in color = rich in flavor. If you liked your result, then you will LOVE it with the dark onions and ditch the Kitchen Bouquet. It's not needed for FOS.

I float some fresh thyme in mine and I use sherry and/or brandy or a red wine in it, also. Sherry is my favorite flavor in it, though. Goes really well with FOS. I generally use more onions than a recipe calls for to get a more intense flavor. They cook down to nothingness.

I agree......Lafayette seems to lack high quality take-out soup options, but then again, it's not something we order very often, so I don't know.

On a gamble, we called Le Pizzeria (near Charlie G's), and those were the soup offerings that day. Don't know if Fr. Onion is regular or not. But it came in plastic container with slices of cheese in a separate container. Was good. As was the Sicilian Veg soup.